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Pretzel M&M Blondies

1 stick unsalted butter
1 cup light brown sugar, packed
2 eggs
1 tsp vanilla
1/4 tsp coarse salt
1 1/2 cup flour
1 cup pretzel m&m's
fleur de sel (or another sea salt)

Preheat oven to 350. Melt the butter and set aside to cool.  Line an 8 x 8" pan with foil, with some hanging over the sides.

Beat the butter and sugar until light and fluffy.  Beat in the eggs, vanilla and salt.  On low speed, beat in the flour. Stir in the m&m's.

Pour into the prepared pan and spread to even. Sprinkle lightly with fleur de sel.

Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.  Cool completely in a wire rack in the pan. Lift up the foil and cut into squares.

Chicken with Creamy Chive Sauce

1/4 cup butter
1 package dry Italian seasoning
1/2 cup white wine (or chicken bullion)
1 can golden mushroom soup
4oz. cream cheese with chives and onion
2-4 chicken breast
1 package penne pasta

Add all ingredients except penne to crock pot.  Cook on low for 4-5 hours.  Cook penne, combine with sauce and chicken, serve.

Peanut Butter Chocolate Chip Bars

6 tbsp unsalted butter
1/2 c natural chunky peanut butter
1 c sugar
1/4 c light brown sugar, packed
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp salt
1 tsp baking powder
1 cup semi-sweet chocolate chips


Preheat oven to 350. Lightly grease an 8 x 8" pan

Whisk together the flour, salt and baking powder. Set aside.

Cream the butter and peanut butter together until smooth. Beat in the sugars until combined.  Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.

Stir in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the prepared pan. Bake for about 30- 32 minutes. Cool completely before cutting.

Split Pea Soup

1 pound dried green split peas
2-1/2 quarts water
1 meaty ham bone or 2 smoked ham hocks
1-1/2 cups chopped onion
1 cup each diced celery, carrots and potatoes
1 tsp dried parsley flakes
1/2 tsp pepper
1/4 tsp garlic salt
1/4 tsp dried marjoram
Salt to taste


In a Dutch oven or soup kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.

Bacon Squash Saute

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings.

In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon. 

Parmesan Cornflake Chicken

1/2 cup crushed cornflakes
1/3 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed

In a shallow bowl, combine the first six ingredients.  Beat egg in another shallow bowl.  Dip chicken in egg, then roll in cornflake mixture.

Arrange chicken in a glass baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.